Creamy Herb Dip: Perfect For Snackers of All Ages

By Amanda Haas

Updated on 4/4/2014 at 9:47 AM

Source: Lindsey Foutch
Source: Lindsey Foutch

Spring Herb Dip

Cook Time10 minutes
Yield10 servings

Amanda Haas

INGREDIENTS

    • 8 ounces cream cheese, softened
    • 2 tablespoons mayonnaise or sour cream
    • 2 tablespoons lemon juice
    • 2 teaspoons minced shallot
    • 1 tablespoon chopped tarragon
    • 1 teaspoon chopped thyme
    • 1/4 teaspoon salt
    • Pepper, freshly ground
    • For serving: sliced carrots, jicama, cucumbers, or chips

    INSTRUCTIONS

    1. In the bowl of a stand mixer, whip the cream cheese and mayonnaise until it's smooth and creamy, scraping down the sides of the bowl once. Add the lemon juice and mix on medium speed until combined, scraping down the sides once again. Stir in the shallot, herbs, salt, and pepper with a spatula. Taste, adding more salt and pepper as needed. Keep covered in the fridge for up to 4 days or serve immediately.

    Notes

    We're big fans of dip in my house. Anything I can make that gives my kids some protein and helps them through until dinner gets my vote. You can also spread this on sandwich wraps or serve it on a bagel. Add anything you'd like to make this your own — cooked bacon bits, shredded cheddar, green onions instead of shallots, water chestnuts . . . whatever! Serve it with sliced cucumbers, jicama, carrots, or with crackers, and enjoy!